Key Lime Cheesecake with Raspberry Sauce

This creamy dessert balances tart Key limes with sweet frozen raspberries. Shortbread cookie crumbs make an ultra-rich crust.

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Servings 16

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( 3 ) Ratings

3 Ratings

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Member Reviews ( 2 )

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ingredients 10
Prep Time 30 min
Total Time 8 hr 15 min

Ingredients

Crust

1: cup shortbread cookie crumbs (15 cookies) or vanilla wafer crumbs (25 wafers)

2: tablespoons butter or margarine, melted

Filling

3: packages (8 oz) cream cheese, softened

1: cup sugar

3: eggs

1: tablespoon grated lime peel (about 2 limes)

1/4: cup Key lime juice

Raspberry Sauce

1: box (10 oz) frozen raspberries in light syrup, thawed

1: tablespoon cornstarch

1/3: cup red currant jelly

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Directions

1 Heat oven to 325°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 9-inch springform pan. Refrigerate.
2 In large bowl, beat cream cheese until smooth. Gradually beat in sugar. At low speed of electric mixer, beat in eggs 1 at a time, blending just until smooth. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
3 Bake 55 to 65 minutes or until set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn oven off; let cheesecake stand in oven 30 minutes with door open at least 4 inches. Remove from oven; let stand 10 minutes. Remove side of pan; cool to room temperature on cooling rack. Cover and refrigerate overnight or up to 2 days.
4 To make sauce, drain raspberries, reserving syrup. Add water to syrup to make 3/4 cup. In 1-quart saucepan, mix syrup mixture and cornstarch. Add jelly; cook and stir over medium heat until thickened and clear. Stir in raspberries. Refrigerate until cold. Serve cheesecake with sauce. Cover and refrigerate any remaining cheesecake and sauce.

EXPERT TIPS

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Expert Tips

Decorate the top of this cheesecake with raspberries and edible flowers.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 11g, 11% Trans Fat 1g 1% ),
Cholesterol: 95mg; 95%;
Sodium: 200mg; 200%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 1g 1% Sugars 24g 24% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Kellyr345

report Posted Sep. 7, 2010 4:01 PM

I would dearly love to be able to read this recipe. Can't the print be larger, please? I will try it, using a magnifying glass. LOL

kdettman63

report Posted Apr. 16, 2010 12:28 PM

I had never made any kind of cheesecake before this one. This was so easy and so delicious. I've made it many times and have had friends request it for parties.